Soya beans and coriander 'hummus'

I've recently started cooking with soya beans again and had forgotten how versatile they are, not to mention how good they can taste. Soya is one of the most concentrated sources of protein available, yet a large percentage of the world's crop is fed to animals - 7kg of soya produces only 1kg of beef, however, so using the beans direct, rather than turning them into meat, makes sound sense in our overheated, hungry world. To prepare them, soak 500g beans overnight, drain, cover with water, then simmer for four hours (or 80 minutes in a pressure cooker, though in that case you need to add three tablespoons or so of olive oil, to prevent the water from frothing up). Once cooked, soya beans freeze well and can be used from frozen. Add them to tomato-based casseroles and burgers, mix with other beans, chopped onion, fresh herbs and vinaigrette, addto spicy dhals, or make into this dip, which has a creamy texture, a notably fresh flavour and makes a pleasant change from bog-standard hummus. Served as a starter, this dish will supply enough protein for the whole meal and is great with a salad, with crudités for dipping or just as a sandwich filling. These quantities make enough "hummus" to serve four.